Cooking Classes in NYC

Rustico Cooking Class Calendar

Join one of our hands-on cooking classes in the heart of NYC. Just click on any class on our calendar for the full menu and to sign up!

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The Best Pasta Sauces Cookbook

Micol's third cookbook "The Best Pasta Sauces: Favorite Regional Italian Recipes" is now out! Published in October 2014 by Ballantine Books (a division of Random House), the 256-page book is filled with gorgeous color photography, 80 recipes for regional Italian pasta sauces, fool-proof techniques, and entertaining anecdotes... It is sure to become a favorite on your cookbook shelf. You can order copies from Amazon, Barnes & Noble or Indiebound, or you can purchase from us and get extra goodies! We are now offering shipping on the book and quantity discounts if you purchase 4 or more... Read on!



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Limited-Time OfferPurchase 4 or more copies from us and we'll pay the shipping fees: save $8 per book and pay just $25 per book. We'll ship all the books to your address. It's like getting 4 books for the price of 3! Or even more by placing an order of 4 or more cookbooks that you can pick up at Rustico Cooking...

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You can also save on the book when bundling it with a gift certificate plus an apron, or a cooking class plus an apron. When purchasing a gift certificate or a cooking class, look at the options in the dropdown menu.

Trattoria Cooking -

Take a trip in any Italian region, and you'll often find that the best food is found in the informal restaurants known as trattorie. Fresh ingredients and simple preparations are the building blocks of trattoria cooking, and this class pays homage to some of my favorite trattoria dishes from across Italy. Our first course: handmade cavatelli pasta sauced with a red wine-laced ragu; this is the sort of sauce simmers for hours until it develops a sublime flavor and succulent texture, and it's one you'll surely make time and again once you see how easy it is to prepare at home. Our main course: tender filet mignon medallions napped in a rich red wine reduction, served with Ricotta-stuffed tomatoes and a sage-scented mushroom bread pudding. For dessert, we'll bake a moist apple cake with the haunting aroma of amaretto, perfect with a tuft of freshly whipped cream.

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$110 | Trattoria Cooking | Friday August 2, 6PM to 9PM

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Techniques Learned:

Feast in Northern Italy -

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-made potato gnocchi, served in a heady, herb-kissed mushroom sauce. Next, we'll marinate baby lamb chops and roast them to create a sumptuous main course. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Prosciutto and roast them until the cheese melts; herbed potatoes are a perfect side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

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$110 | Feast in Northern Italy | August 9, 6PM to 9PM

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Techniques learned:

Taste of Florence, Venice, & Rome-

Italy's three most famous cities are also home to some fabulous home cooking... Florence, Venice, and Rome each boast a delectable cuisine steeped in centuries of tradition and local pride. Our menu begins with a rich, satisfying handmade ravioli from Tuscany, tossed with a summery tomato sauce and plenty of arugula. The main course is a favorite from Tuscany: morsels of boneless chicken with artichokes, wine, and herbs, served with a feather-light spinach and Parmigiano souffle' (yes, it's all about those beaten egg whites!!) and a luscious herb-laced risotto. We'll finish up with Rome's justly famous cheesecake, as light and creamy as it is easy to make. With this menu, you won't need to hop on a plane this fall to feel like you've been transported to Italy!

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Taste of Florence, Venice, & Rome | Friday August 16, 6PM to 9PM

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Techniques learned:

Tuscan Summer Classics -

Get ready for an unbelievable taste of Tuscan food... Light, yet full of flavor, this menu will transport you to the Tuscan countryside on first bite. Our starter: an elegant marriage of herb-marinated shrimp, creamy cannellini beans, and peppery arugula spiked with olives and lemon zest; this salad is so delicious, in fact, you'll find yourself making it time and again for guests on lazy summer days. Our main course: tender morsels of chicken braised with tomatoes and white wine, perfect with a side of pillowy Ricotta gnocchi and some roasted summer vegetables. For dessert, we'll whip up an addictive mousse of Mascarpone and Limoncello, topped with fresh summer berries.

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$110 | Tuscan Summer Classics | Friday August 23, 6PM to 9PM

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Techniques learned:

Harvest Feast in Italy -

Join us for a brand new class and learn to prepare five classic Italian dishes. First we'll knead dough for a moist, olive oil-kissed focaccia and top it with sundried tomatoes, olives, and rosemary, then we'll learn to make fresh semolina flour pasta using a foolproof recipe; we'll pair our cavatelli pasta with a sumptuous yet light roasted tomato sauce. As a main course, we'll slow-cook chicken with a sauce featuring wild mushrooms, Marsala, and shallots, perfect accompanied by Tuscany's famous panzanella salad, a vibrant mingling of tomatoes, cucumbers, bread, and basil. For dessert, we'll master the art of making the lightest, most decadent almond paste cake ever.

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$110 | Harvest Feast in Italy | Friday September 6, 6PM to 9PM

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Techniques learned:

Fresh Pasta for Beginners -

  • Basic Egg Pasta Dough
  • Fresh Tagliatelle
  • Three-Cheese Ravioli
  • Basil-Scented Tomato Sauce
  • Mom's Classic Two-Meat Ragu
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

This class was designed for anyone who who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

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$110 | Fresh Pasta for Beginners | Saturday September 7, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti
  • Classic Ligurian Focaccia
  • Homemade Spinach & Cheese Ravioli in Creamy Walnut Sauce
  • Roasted Sea Bass with Olives, Artichokes, & White Wine
  • Potatoes & String Beans in Basil Pesto
  • Moist Apple & Amaretto Cake with Cinnamon-Scented Whipped Cream

The Italian Riviera: Portofino, Cinque Terre, Santa Margherita, and dozens of other beautiful sun-kissed towns that dot the magical coastline of northern Italy. This is where I spent every summer of my childhood, and it is where I first experienced basil pesto at its best... not to mention the lightest, most fragrant focaccia, the most ethereal handmade pastas stuffed with wild greens, and the best gelato ever. Join me for a new class that delves into the unique cooking of this amazing region. We'll learn to bake picture-perfect, golden-hued focaccia using a trick I learned from a baker in Rapallo. We'll prepare a handmade pasta stuffed generously with fresh greens, Ricotta, and Parmigiano; the sauce is a creamy walnut and pine nut pesto. After our pasta, we'll enjoy an elegant roasted branzino (aka, Mediterraean sea bass) flavored with lemon, artichokes, white wine, and green olives; this sea bass is just delicious served alongside string beans and potatoes tossed in garlicky basil pesto. And for dessert, we'll bake a moist apple cake with a crisp amaretto topping, a specialty I first tasted in the seaside town of Camogli.

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$110 | Dinner on the Italian Riviera | Friday September 13, 6PM to 9PM

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Techniques Learned:

  • Working with yeast
  • Kneading focaccia dough
  • Making dough for fresh egg pasta
  • Rolling out lasagna sheets
  • Stuffing ravioli
  • Making walnut sauce
  • Making pesto
  • Roasting fish
  • Perfecting the batter for moist apple cake
    • Homemade Cannelloni with Ricotta, Prosciutto, & Mozzarella
    • Chicken Cacciatora with Tomatoes, Capers, & Garlic
    • Mom's Slow-Roasted Fennel Gratin
    • Old-Fashioned Polenta with Mascarpone & Chives
    • Chocolate-Hazelnut Biscotti

    This class is one of our most popular... reserve quickly, before it sells out! Some of the most well-loved dishes in Italian cuisine are also longtime classics: Ricotta-stuffed cannelloni, chicken cacciatora, creamy, soft polenta, and crunchy nut & chocolate biscotti... In this class devoted to favorites of the Italian kitchen, we'll learn to prepare pasta dough, roll it out thin, wrap it around a delicious cheese stuffing, and bake our cannelloni under a veil of creamy bechamel sauce. As a main course, we'll brown boneless chicken in olive oil, then slow-cook it with herbs and onions in a delicate marinara sauce. We'll cook my mom's signature fennel: first blanched, then roasted with Parmigiano and olive oil to caramelized perfection. We'll make polenta using a shortcut you won't believe... no more stirring for 45 minutes (no, we're not making instant polenta: it's the real thing), and flavor it with a beguiling combination of creamy Mascarpone and delicate chives. And for dessert, we'll knead a sweet, sugary hazelnut and chocolate dough and shape it into crisp, addictive biscotti, a treat with espresso any time of day!

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    $110 pp | Essentials of Italian Cooking | Saturday September 14, 12PM to 3PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Shaping and filling cannelloni
  • Making roux
  • Making bechamel sauce
  • Making tomato sauce
  • Caramelizing vegetables
  • Making creamy polenta
  • Baking biscotti
  • Cheese-Filled Ravioli with Wild Mushrooms & White Wine
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Brussels Spouts
  • The Ultimate Roasted Garlic Mashed Potatoes
  • Best-Ever Molten Chocolate Cake with Vanilla Whipped Cream

This brand new menu features elegant crowd-pleasers that can be prepared mostly ahead: handmade ravioli, rosy filet mignon, savory roasted vegetables, silky mashed potatoes, and a decadent dessert. We'll begin our meal with picture-perfect ravioli stuffed with wild mushrooms, napped in a nutty sage-butter sauce. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Crispy-edged Brussels sprouts seem to be almost everyone's favorites these days, and our version features a surprising spice that adds a whole new, delicious dimension. We'll make the silkiest roasted garlic mashed potatoes ever, and for dessert, what could beat a decadent molten chocolate cake? Believe it or not, it is the ideal make-ahead dessert for company, and our recipe is 100% foolproof!

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$110 | Entertaining all'Italiana | Friday September 20, 6PM to 9PM

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Techniques learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Stuffing and shaping ravioli
  • Making sage butter
  • Roasting filet
  • Making a red wine reduction
  • Caramelizing Brussels sprouts
  • Making perfectly smooth mashed potatoes
  • Making molten chocolate cake
  • Whipping cream
  • Potato Gnocchi in Wine-Laced Tomato Sauce
  • Wine-Roasted Chicken with Roasted Savoy Cabbage & Autumn Herbs
  • Roasted Asparagus Bundles with Speck & Smoked Mozzarella
  • Wild Mushroom Risotto
  • Decadent Chocolate Tartlets with Toasted Pine Nuts

I was born in Lombardy, and my family still has homes in Piedmont and Liguria, so I grew up on the cooking of these three Northern Italian regions. Join me for a new class that delves into the unique cuisines of this amazing part of Italy. We'll begin by making one of Liguria's most emblematic pastas: delicate, hand-shaped potato gnocchi the size of a thumbnail, tossed with a red wine-laced tomato sauce. Next, we'll roast chicken with white wine, herbs, onions, and cabbage. We'll bundle tender asparagus spears with a slice of smoked Mozzarella and Speck (a smoked Prosciutto from northern Italy) and roast them until the cheese melts; roasted wild mushroom risotto is an elegant side for our main course. And for dessert, we'll bake buttery tarlets filled with a deep, dark chocolate ganache.

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$110 | Feast in Northern Italy | Saturday September 21, 12PM to 3PM

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Techniques learned:

  • Making potato gnocchi
  • Roasting chicken
  • Making risotto
  • Making pasta frolla (sweet pastry dough)
  • Making chocolate ganache
  • Lasagna with Caramelized Radicchio, Pancetta & Onions
  • Filet Mignon in Salsa Verde
  • Roasted String Beans with Sundried Tomatoes, Garlic, & Thyme
  • Caramelized Cauliflower with Smoked Mozzarella & Nutmeg
  • Double Chocolate Chunk Bread Pudding with Vanilla Whipped Cream

Here's a menu that exemplifies Italian home cooking at its best: simple but deeply flavorful, each dish highlighting one essential ingredient and treating it with respect and restraint. We'll begin our autumn feast with a sophisticated lasagna, layered with caramelized radicchio, onions, and Pancetta, napped with creamy bechamel sauce. Next up: rosy filet mignon, roasted until tender and served with a refreshing parsley pesto, complemented by a side of roasted cauliflower and garlicky green beans. And get ready for an amazing dessert featuring chocolate, rum, and orange zest, far easier to make than its glorious flavor and moist texture might lead you to believe!

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$110 pp | Italian Home Cooking | Friday September 27, 6PM to 9PM

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Techniques Learned:

  • Making fresh pasta dough
  • Layering lasagna
  • Working with radicchio
  • Making bechamel
  • Roasting filet mignon
  • Making parsley pesto (aka Salsa Verde)
  • Roasting vegetables
  • Making a sweet bread pudding
  • Cavatelli with Broccoli Raab & Sausage
  • Braised Chicken with Olives, White Wine, & Garlic
  • Roasted Eggplant Bundles with Herbed Cheese
  • Potato "Pizza" with Grape Tomatoes, Oregano, & Mozzarella
  • Creamy Cheesecake with Dark Chocolate & Amaretto

In Puglia, silvery olive groves alternate with golden wheat fields; stretches of glimmering coastline beckon the eye beyond every curve; plump chilies hang over doorways of white-washed houses; narrow, maze-like streets lead to sandy beaches, quiet churches, solemn castles. Join me for a brand new class that explores classic Pugliese cooking, drawing on recipes I discovered on recent visits to the area. We'll begin our Pugliese feast with an amazingly flavorful handmade pasta tossed with garlicky sausage and peppery broccoli raab. Tender morsels of chicken braised in a deeply aromatic wine sauce are a succulent main course accompanied by roasted eggplants stuffed with herb-laced cheese and a crispy, thin-crust potato pizza (this pizza is made without yeast and the dough is unique to Puglia; once you taste it, you'll find yourself making it for breakfast, lunch, or dinner!!). Dessert is a rich chocolate-studded cheesecake that will have you sneaking back to the kitchen for seconds. You won't believe you're in New York when you taste this food.

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$110 pp | Flavors of Puglia | Saturday September 28, 12PM to 3PM

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Techniques Learned:

  • Making semolina pasta dough
  • Using a cavatelli machine
  • Taming bitterness in broccoli raab
  • Braising chicken
  • Making Ricotta mousse
  • Using potatoes to make a savory crust
  • Making classic Italian cheesecake
  • Crispy Goat Cheese Ravioli with Caramelized Fennel, Pears, & Honey-Balsamic Drizzle
  • Fennel-, Chili-, and Rosemary-Rubbed Filet Mignon in Red Wine Glaze
  • Roasted Broccoli with Garlic & Chili
  • Chive-Scented Ricotta Gnocchi with Aromatic Sage Butter
  • Flourless Hazelnut-Chocolate Cake with Warm Chocolate Sauce

Why should entertaining be stressful? This menu is filled with one "wow" dish after another, but can be put together easily, and for the most part, well ahead of time, so you can enjoy your guests' company instead of fretting in the kitchen. You'll learn to make crispy, golden ravioli filled with creamy goat cheese and fresh herbs, served stacked with caramelized fennel and pear wedges, peppery arugula, and a slightly sweet balsamic glaze. Our main course: rosy filet mignon in a rich red wine sauce, so elegant with a side of roasted broccoli and light, pillowy gnocchi in sage butter. And for dessert, nothing beats a flourless chocolate cake, especially when hazelnut flour and rum are folded into the batter.

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$110 | Entertaining Italian-Style | Friday October 4, 6PM to 9PM

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Techniques learned:

  • Caramelizing fennel & pears
  • Making balsamic glaze
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting string beans
  • Making light Ricotta gnocchi
  • Infusing butter with herbs
  • Making flourless chocolate cake
  • Whipping cream
  • Homemade Cavatelli Pasta with Seafood Sauce
  • Stuffed and Rolled Mediterranean Sea Bass (Branzino) with Three-Herb Pesto
  • Shrimp, Asparagus, & Chive Risotto
  • Caramelized Brussels Sprouts with Lemon & Garlic
  • Flaky Apple & Walnut Strudel with Vanilla Ice Cream

The Italian seaside: lush visions of blue waters, gentle breezes, golden sun... Take a virtual journey to the Italian seaside with me in this new class devoted to the pleasures of Italian seafood cooking. We'll start off with a southern Italian take on pasta with seafood, featuring handmade cavatelli with shrimp and mussels in a light tomato and white wine sauce. We'll roll delicate fillets of branzino around sweet peppers and roast them in an elegant white wine broth, and serve a heavenly shrimp and asparagus risotto, and caramelized Brussels sprouts, alongside. We'll finish our seaside feast with a flaky apple and nut strudel garnished with a hearty scoop of vanilla ice cream; the dough for this strudel is made with extra-virgin olive oil rather than butter, and it bakes up flaky and light, the ideal complement to the sumptuous nut and fruit filling inside.

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$110 | Italian Seafood Feast | Saturday October 5, 12PM to 3PM

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Techniques learned:

  • Working with semolina flour
  • Making cavatelli pasta
  • Cooking mussels and shrimp
  • Making tomato sauce
  • Stuffing fish filets
  • Making pesto
  • Stirring risotto
  • Cooking shrimp to perfection
  • Kneading sweet strudel dough
  • Rolling out strudel dough
  • Butternut Squash Ravioli in Sage-Infused Butter
  • Roasted Chicken in Balsamic-Honey Glaze
  • Roasted Parsnip, Carrots, & Fennel with Parmigiano
  • Saffron Risotto alla Milanese
  • Wine-Poached Winter Fruit over Wine-Laced Mascarpone Mousse & Drunken Ladyfingers

I was born in Milan, and my native city's venerable trattorias serve as the inspiration for this comforting fall menu. We'll begin by making pasta the old-fashioned way, with eggs and flour, roll it out, stuff it with a beguiling combination of roasted butternut squash and Parmigiano, and shape it into plump ravioli. We'll slow-cook chicken with plenty of herbs, garlic, and a balsamic vinegar reduction until meltingly tender and juicy, and serve it with a medley of roasted fall vegetables and Milan's beloved saffron-scented risotto. Dessert features a medley of dried fruit poached in Marsala wine, served over liqueur-soaked ladyfingers and a heavenly Mascarpone mousse laced with more wine.

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$110 | Autumn in Milan | Friday October 11, 6PM to 9PM

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Techniques learned:

  • Making fresh pasta dough
  • Shaping ravioli
  • Making sage butter
  • Braising chicken
  • Caramelizing vegetables
  • Making risotto
  • Whipping cream from scratch
  • Making simple syrup
  • Poaching fruit in wine
  • Handmade Garganelli Pasta with Bolognese Ragu
  • Wine-Braised Chicken with Artichokes, Olives, & Fresh Herbs
  • Herb and Cheese Stuffed Zucchini
  • Risotto with Five Herb Pesto
  • The Ultimate Tiramisu

Join us for a new class that delves into the classic cuisine of Northern Italy. We'll begin by making delicate, hand-shaped garganelli pasta (the ancestors of penne rigate); we'll toss the garganelli with a heavenly Bolognese ragu (tip: the ragu is also delicious on polenta or crostini... or straight out of the pot!!). Next, we'll braise chicken with white wine, herbs, onions, and artichokes. We'll stuff zucchini with Parmigiano and herbs before roasting the zucchini until golden, and stir up a pot of creamy risotto laced with pesto. And for dessert, we'll make our signature tiramisu, laced with rum and dusted with dark cocoa for a sinfully easy and delicious finale to our northen Italin feast.

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$110 | Lunch in Northern Italy | Saturday October 12, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Shaping garganelli
  • Making a classic ragu
  • Slow-cooking chicken
  • Stuffing vegetables
  • Making risotto
  • Making pesto
  • Whipping cream
  • Making tiramisu
  • Handmade Tortellini in Sage Butter
  • Filet Mignon in Rich Red Wine Glaze
  • Mom's Roasted Fennel with Parmigiano
  • Risotto with Fresh Herb Pesto
  • Nonna's Chocolate Cake with Vanilla Whipped Cream

I was born in Milan and lived there until I was nine, and while some people will tell you that Milan is best known for its fashion than its cuisine, the cooking of my native city is a delicious one that deserves to be discovered. This class features some classic Milanese dishes, starting with a delicate cheese-filled pasta in sage butter. Next, we'll enjoy a perfectly roasted filet mignon accompanied by an elegant red wine sauce, my mom's roasted fennel, and the most heavenly risotto with a fresh herb pesto. For dessert, we'll indulge in my Nonna Eva's moist, light chocolate cake, a staple on our family table since the 1940s, when my father, as a young boy, devoured a cake each afternoon with his two brothers upon returning from school.

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$110 pp | Fall Flavors of Lombardy | Friday October 18, 6PM to 9PM

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Techniques Learned:

  • Making cheese tortellini
  • Making sage butter
  • Roasting filet mignon
  • Making a red wine reduction sauce
  • Caramelizing fennel
  • Stirring risotto
  • Making pesto
  • Making a moist cocoa-based chocolate cake
  • Whipping cream
  • Tagliatelle with Peas, Prosciutto, & Cream
  • Garnet Yam Gnocchi in Sage Butter
  • Cheese-and-Spinach-Filled Ravioli in Creamy Walnut Sauce
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic northern Italian pastas and pair each with their ideal sauce. We'll make hand-shaped quills called tagliatelle from Emilia-Romagna, tossed with a creamy sauce studded with peas and diced Prosciutto; from Lombardy, feather-light yam gnocchi tossed with a fragrant sage sauce; and from Liguria, delicate cheese and spinach ravioli in a heavenly walnut pesto. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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Fresh Pasta Workshop: Northern Italian Favorites | Saturday October 19, 12PM to 3PM

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Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Making yam gnocchi
  • Using a pasta machine
  • Cutting tagliatelle
  • Shaping gnocchi
  • Making sage butter
  • Shaping ravioli
  • Making biscotti
  • Chive-Scented Ricotta Gnocchi in Sage-Infused Butter
  • Truffled Chicken Bundles with Mushrooms, Fontina, & White Wine
  • String Beans with Sundried Tomatoes & Thyme
  • Rosemary-Scented Potato & Goat Cheese Torte
  • Individual Apple Tartlets with Warm Caramel Sauce & Vanilla Whipped Cream
In this new class, we'll prepare five fabulous dishes that draw on the best of northern Italian home cooking from four distinct regions of Italy. From Lombardy, feather-light Ricotta gnocchi in a delicate sage butter sauce. From Piedmont, slow-cooked chicken stuffed with wild mushrooms, cheese, and a hearty dose of white wine, splashed with truffle oil just before serving. From Emilia-Romagna, string beans roasted with slivered sundried tomatoes and garlic, a colorful side dish that warms any winter table. From the Umbrian countryside, a golden potato torte flavored with goat cheese, Parmigiano, and fresh rosemary. And from a friend's kitchen in Milan, addictive apple tarts topped with a warm, rum-spiked caramel sauce; add a tuft of vanilla-scented whipped cream, and there's nothing homier or more comforting in the chilly months!

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$110 pp | Northern Italian Feast | Friday October 25, 6PM to 9PM

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Techniques Learned:

  • Handling delicate gnocchi dough
  • Stuffing chicken
  • Using truffle oil
  • Caramelizing vegetables
  • Making potato torte
  • Working with puff pastry
  • Whipping fresh cream
  • Making caramel sauce
  • Tagliatelle with Garlicky Broccoli Raab
  • Chicken Scaloppine with Sage, Prosciutto, & Provolone
  • Roasted Sweet Peppers with Basil & Ricotta Salata
  • Creamy Butternut Squash Risotto
  • Amaretto & Dark Chocolate Semifreddo

This new menu features a virtual taste journey across Italy's regions. We'll begin our feast with hearty tagliatelle, made by hand from a foolproof recipe you'll surely use time and again, tossed with southern Italy's beloved broccoli raab in garlic-chili oil; we'll share a trick that makes broccoli raab sweet and silky. We'll top chicken cutlets with Prosciutto, sage, and Provolone, and sauce them with a heady reduction fragrant with shallots, garlic, and herbs; a simple side of roasted peppers showered with fresh basil and Ricotta Salata, and a sumptuous risotto laced with butternut squash complement the chicken. And for dessert, a luscious, creamy semifreddo (akin to gelato but much easier to make at home) flavored with almonds and chocolate makes a stunning finale to our northern Italian feast.

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$110 pp | Fresh Italian Classics | Saturday October 26, 12PM to 3PM

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Techniques Learned:

  • Making fresh pasta dough
  • Using a pasta machine
  • Cutting tagliatelle
  • Taming bitterness in broccoli raab
  • Making a wine reduction
  • Cooking with Prosciutto
  • Roasting peppers
  • Working with Ricotta Salata
  • Making creamy risotto
  • Whipping cream
  • Making chocolate ganache
  • Making semifreddo
  • Roasted Beet Ravioli with Smoked Mozzarella & Warm Poppy Seed Butter
  • Filet Mignon with Leek & Chianti Glaze
  • Ricotta-Stuffed Cabbage Bundles
  • Savory Mushroom & Sage Bread Pudding
  • Mini Cheesecake in Buttery Hazelnut Crust

In Italy, home cooks create an amazing array of dishes drawing on regional ingredients and closely guarded family recipes. In this new class, we'll prepare five fabulous dishes that draw on the best of Italian home cooking from five distinct regions of Italy. From the mountainous reaches of the Veneto area, we'll prepare the most colorful ravioli ever, stuffed with roasted beets and cheese, sauced with a delightful poppy seed butter. From the stunning countryside of Tuscany, we'll rub a picture-perfect beef tenderloin with rosemary and garlic, roast it until it's rosy inside, and serve it in generous slices with a Chianti and leek glaze. From the Austrian-influenced towns of Trentino-Alto Adige, we'll stuff Savoy cabbage with fresh Ricotta, Pancetta, and a hint of lemon zest. From the woods of Umbria, we'll whip up a sage-scented mushroom bread pudding. And from a Milanese kitchen, we'll bake a rich cheesecake with a touch of lemon zest, spooned atop a buttery hazelnut crust.

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An Italian Feast | Friday November 1, 6PM to 9PM

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Techniques learned:

  • Making fresh pasta
  • Using a pasta machine
  • Shaping & sealing ravioli
  • Roasting filet
  • Making a red wine reduction
  • Stuffing cabbage Italian-syle
  • Making savory bread puddings
  • Making Italian style cheesecake
  • Whipping a sweet hazelnut crust
  • Basic Egg Pasta Dough
  • Fresh Tagliatelle
  • Three-Cheese Ravioli
  • Basil-Scented Tomato Sauce
  • Mom's Classic Two-Meat Ragu
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

This class was designed for anyone who wants to perfect the art of making fresh pasta from scratch. You'll begin by kneading your very own egg pasta (the ratio is simple and foolproof), working alongside your class companions as you master the timeless techniques of incorporating egg into flour and working the dough into a supple and silky mass with your hands. After the dough rests, we'll roll it out into thin lasagna sheets and finish it two ways: cutting it with the aid of a pasta machine, into picture-perfect tagliatelle; ; and stuffing it with a luscious three-cheese filling, yielding delicate ravioli worthy of elegant entertaining. We'll also learn to prepare two classic sauces of the Italian kitchen: a light, herb-laced tomato sauce, and a delicate ragu slow-cooked with plenty of herbs and wine. We'll also learn to make crunchy, addictive almond biscotti. And after the cooking is done, we'll savor our fresh pasta paired with our homemade sauces, followed by a light green salad and our just-baked biscotti. The techniques you'll learn in this class will serve you whenever you make any type of pasta: long or short, flat or filled, from lasagne and ravioli to pappardelle and tagliatelle. Don't wait too long to sign up for this class; it's sure to sell out quickly!

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$110 | Fresh Pasta for Beginners | Saturday November 2, 12PM to 3PM

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Techniques learned:

  • Making fresh egg pasta
  • Knowing which types of flour to use for different doughs
  • Using a pasta machine
  • Cutting tagliatelle
  • Stuffing and shaping ravioli
  • Making basic tomato sauce
  • Making ragu
  • Making biscotti
  • Flaky Cheese-Filled Focaccia
  • Hunter-Style Chicken in Garlicky Tomato Sauce
  • Caramelized Cauliflower with Gruyere & Pancetta
  • Roman Semolina Gnocchi with Aged Parmigiano
  • Chocolate-Rum Tiramisu

Join me for a brand new class featuring some of the most well-loved dishes from Italy's venerable trattorie. We'll start by rolling out dough for the lightest, flakiest focaccia ever, a specialty of the Ligurian town of Recco; this unusual (and addictive) focaccia is stuffed with a creamy, mild cow's milk cheese called stracchino, then baked in a super-hot oven until the dough crisps and the cheese within melts beautifully. We'll slow-cook chicken in traditional Umbrian fashion with tomatoes, garlic, and olives. Our side dishes: slow-cooked cauliflower veiled with Gruyere and Pancetta, and crispy-edged, creamy-on-the-inside semolina gnocchi topped with a generous dose of freshly grated Parmigiano (note: this was my hands-down favorite pasta when I was growing up, it's THAT good!). And for dessert, we'll whip up the most decadent tiramisu imaginable, featuring creamy Mascarpone, dark chocolate, and rum, perfect for a chilly night by the fireplace.

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$110 | Trattoria Cooking| Friday November 8, 6PM to 9PM

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Techniques learned:

  • Making light, flaky olive oil dough for stuffed focaccia
  • Rolling out focaccia dough paper-thin
  • Braising chicken
  • Making semolina gnocchi
  • Making light, creamy tiramisu
  • Cavatelli with Spicy Broccoli, Crispy Bread Crumbs, & Pecorino
  • Branzino with Artichokes, Pine Nuts, & White Wine
  • Roasted String Beans with Sundried Tomatoes & Thyme
  • Risotto with Shrimp, Asparagus, & Chives
  • Crispy Phyllo Triangles Stuffed with Apples, Walnuts, & Chocolate

Join us for a brand new class featuring five heirloom dishes from Italy's northern, central, and southern regions. We'll learn to make handmade cavatelli pasta with broccoli and garlic, a fabulous Pugliese first course for a chilly autumn night. Just as comforting: Mediterranean sea bass with artichokes and pine nuts, a favorite in Liguria, delectable with roasted string beans Tuscan-style and creamy Venetian shrimp and asparagus risotto. And for dessert, dig into a heavenly, flaky phyllo triangle filled with a decadent apple and walnut medley... what a great way to beat the fall blues!

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Italian Fall Favorites | Saturday November 9, 12PM to 3PM

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Techniques learned:

  • Making cavatelli dough with semolina flour and water (no eggs)
  • Shaping cavatelli
  • Roasting fish
  • Making creamy risotto
  • Working with phyllo dough
  • Light-as-Air Ricotta Gnocchi with Roasted Peppers, Olives, & Tomatoes
  • Filet Mignon with Chili-Fennel Rub & Chianti Glaze
  • Caramelized Fennel Souffle with Sage & Parmigiano
  • Roasted Brussels Sprouts with Lemon & Garlic
  • Dark Chocolate Bread Pudding with Warm Caramel Sauce & Fresh Whipped Cream

This brand new menu features five elegant crowd-pleasers ideal for entertaining, as they can be prepared mostly ahead: handmade pasta, rosy filet mignon, a creamy souffle, savory Brussels sprouts, and a decadent chocolate-laced bread pudding. We'll begin our meal with picture-perfect Ricotta gnocchi in a roasted pepper sauce of our own making. A main course of herb-rubbed filet mignon leaves you free to sit at the table with your dinner companions; all you need to do is slice the filet after it emerges from the oven, and serve it with a deep, delicious red wine glaze that can happily simmer on the stove while the filet roasts. Delicate fennel and Parmigiano souffles are a sophisticated side for the filet, as are roasted Brussels sprouts with garlic and lemon. And for dessert, what could beat a chocolatey bread pudding laced with rum? Best of all, this dessert can be assembled a day ahead and baked just before guests arrive.

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$110 | Fall Flavors of Italy | Friday November 15, 6PM to 9PM

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Techniques learned:

  • Making Ricotta gnocchi
  • Roasting peppers
  • Roasting filet mignon
  • Making a red wine reduction
  • Making a savory souffle
  • Roasting Brussels sprouts
  • Whipping cream from scratch
  • Making caramel sauce
  • Making sweet bread pudding
  • Cavatelli with Two-Meat Ragu
  • Chive-Scented Bread Gnocchi in Sage Butter
  • Tagliatelle Baked with Cheese and Spinach
  • Mixed Greens in Balsamic Vinaigrette
  • Crunchy Almond Biscotti

Italians are world-famous for their pasta, and with good reason: whether it's light, ethereal egg noodles, delicate gnocchi, or rustic regional creations featuring heirloom flours, fresh pasta made the traditional Italian way rarely disappoints. And while a few recipes have won the hearts and stomachs of many, there are hundreds of other, lesser-known treasures that few gourmets have had the pleasure to taste. In this class, we'll learn to make three classic Italian pastas and pair each with their ideal sauce. We'll make cavatelli, a semolina-based pasta from southern Italy, tossed with a hearty meat ragu; from Trentino-Alto Adige, chive-scented bread gnocchi known as canederli, sauteed in a fragrant sage butter sauce; and from Lombardy, delicate egg tagliatelle baked with spinach and Parmigiano until crispy and golden around the edges. And to round out the meal, we'll enjoy a refreshing salad and some homemade biscotti...

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$110 | Fresh Pasta Workshop: Autumn Favorites | Saturday November 16, 12PM to 3PM

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Techniques learned:

  • Making fresh pasta dough with eggs and flour
  • Using a pasta machine
  • Making a pasta gratin
  • Shaping canederli (bread gnocchi)
  • Shaping cavatelli
  • Making ragu
  • Making sage butter
  • Making biscotti
  • Mozzarella & Ricotta Ravioli in Basil-Scented Tomato Sauce
  • Slow-Cooked Chicken with Savoy Cabbage, Rosemary, & White Wine
  • Herb- & Cheese-Stuffed Zucchini
  • Roasted Garlic Mashed Potatoes
  • Flourless Hazelnut-Chocolate Cake with Dark Chocolate Sauce

Here's the perfect menu to comfort yourself into the cooler months: fresh pasta, tender chicken, herb-laced vegetables, and a decadent dessert come together in this elegant yet comforting fall dinner. We'll knead fresh pasta dough from scratch and roll it out into gossamer thin sheets, ready to be filled with Ricotta and Mozzarella cheese, shaped into plump ravioli, and sauced with basil-kissed tomatoes. As a main course, we'll slow-cook morsels of chicken with onions, Savoy cabbage, herbs, and white wine, resulting in the most tender, aromatic chicken imaginable. We'll stuff zucchini with herbs and Parmigiano before roasting them, and add plenty of roasted garlic to our creamy mashed potatoes. For dessert, we'll bake a gluten-free hazelnut chocolate torte that is absolutely out of this world: with its crisp, macaroon-like top and dark, fudgy interior, this cake is a real keeper for easy entertaining.

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$110 pp | Italian Comfort Food | Friday November 22, 6PM to 9PM

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Techniques Learned:

  • Making fresh egg pasta
  • Using a pasta machine
  • Shaping ravioli
  • Making a classic tomato sauce
  • Braising chicken
  • Working with Savoy cabbage
  • Making lump-free mashed potatoes
  • Whipping egg whites
  • Making flourless chocolate cake
  • Homemade Potato Gnocchi in Fragrant Basil Pesto
  • Roasted Filet Mignon with Fennel Seed Rub & Red Wine Glaze
  • Peas with Prosciutto & Scallions
  • Creamy Polenta with Sage & Nutmeg
  • Moist Marzipan Cakes with Whipped Cream & Bittersweet Chocolate Sauce

The northern Italian regions of Lombardy, Piedmont, and Emilia-Romagna are known for their excellent cow's milk cheeses (Parmigiano, Grana, and Mascarpone immediately spring to mind), their succulent meat dishes, their creamy risottos and polentas, their light and silky fresh pastas, and their elegant desserts. We'll start off with ethereally light potato gnocchi tossed with a fragrant basil pesto; I'll share my mom's foolproof gnocchi recipe, and you'll never find yourself buying gnocchi at the store again! We'll follow our gnocchi with tender slices of filet mignon in a rich red wine sauce, slow-cooked peas with scallions and Prosciutto, and a sage-scented polenta. We'll finish our northern Italian feast with a sumptuous marzipan cake bathed in dark chocolate sauce... a decadent finale to an equally decadent meal.

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Northern Italian Classics | Saturday November 23, 12PM to 3PM

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Techniques learned:

  • Making potato gnocchi
  • Making basil pesto
  • Raosting filet mignon to perfection
  • Making a wine reduction sauce
  • Making lump-free polenta
  • Working with almond paste
  • Whipping cream
  • Making chocolate ganache
  • Classic Fish Soup over Garlic Bread (Zuppa di Pesce)
  • Sea Bass in "Crazy Water" (with Tomatoes, Garlic, and Capers)
  • Shrimp & Saffron Risotto
  • Roasted Asparagus
  • Buttery Fig & Walnut Squares

Join us for a brand new class and learn to prepare five classic Italian dishes honoring the tradition of fish and seafood for the holidays. First we'll make a traditional fish soup; known as zuppa di pesce in Italy, it is a lovely starter to a holiday feast, especially spooned over garlic-rubbed bread to sop up the delicious juices. Next up: Mediterranean sea bass cooked Neapolitan-style, with a savory medley of tomatoes, capers, garlic, and capers. A side of shrimp-studded risotto and elegant roasted asparagus makes a beautiful complement to the fish. And for dessert, we'll bake our favorite crumbly, buttery, nut- and fig-stuffed pastry.

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$110 | Italian Seafood Feast for the Holidays | Friday December 6, 6PM to 9PM

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Techniques learned:

  • Working with fish and seafood
  • Making fish soup
  • Steam-roasting fish
  • Roasting vegetables
  • Making risotto
  • Making Italian butter pastry (pasta frolla)
  • Working with dried figs
  • Herbed Shrimp & Cannellini Beans over Peppery Arugula Salad
  • Spinach- & Ricotta-Stuffed Chicken Bundles in Fresh Tomato Salsa
  • Light-as-Air Potato Gnocchi with Roasted Mushrooms & Sage
  • Roasted Eggplant, Zucchini, & Peppers in Basil Oil
  • Mascarpone & Berry Mousse with Limoncello

Get ready for an unforgettable Tuscan menu just perfect for the holidays. Our starter: an elegant marriage of herb-marinated shrimp, creamy cannellini beans, and peppery arugula spiked with olives and lemon zest; this salad is so delicious, in fact, you'll find yourself making it time and again for guests. Our main course is a stunning chicken involtino (bundle in Italian) stuffed with fresh Ricotta, spinach, and Parmigiano, dredged in egg, rolled in sesame seeds for extra crunch and flavor, and baked rather than fried, just perfect with a refreshing tomato salsa accented by sweet basil, a side of pillowy potato gnocchi, and some roasted vegetables. For dessert, we'll whip up an addictive mousse of Mascarpone and Limoncello, topped with colorful berries.

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$110 | Tuscan Holiday Classics | Saturday December 7, 12PM to 3PM

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Techniques learned:

  • Poaching shrimp in wine
  • Stuffing chicken
  • Making fresh tomato salsa
  • Making potato gnocchi
  • Roasting mushrooms to enhance flavor
  • Roasting vegetables
  • Using Mascarpone cheese in a sweet application
  • Making simple syrup
  • Cheese Ravioli with Sweet Peas, Tomatoes, Cream, & White Wine
  • Filet Mignon in Rich Red Wine Glaze
  • Roasted String Beans with Artichokes & White Wine
  • Risotto with Prosecco, Butternut Squash, Sage, & Leeks
  • Wine-Poached Fruit over Marsala Zabaione

Cooking with wine is a classic technique in Italy. From pan sauces for pasta and meat to flavorful broths for cooking fish, wine is often the backbone of most Italian dishes. This menu features wine (white, red, dry, and sweet) in every dish. We'll prepare a succulent sauce for homemade cheese-filled ravioli using white wine, tomatoes, and cream, and stir in peas at the last moment for a pleasant sweetness and touch of spring. We'll make a smooth, intensely flavored red wine reduction for our roasted filet mignon, and roast vegetables with white wine until tender. Prosecco will deglaze the pan for our butternut squash risotto, and we'll froth Marsala into a luscious cream with eggs and sugar as a topping for our wine-poached fruit.

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$110 pp | Cooking with Wine | Friday December 13, 6PM to 9PM

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Techniques Learned:

  • Cooking with wine
  • Making fresh egg pasta
  • Shaping and stuffing ravioli
  • Making a creamy tomato sauce
  • Roasting filet mignon
  • Making a red wine reduction
  • Roasting vegetables
  • Making risotto
  • Poaching fruit in wine
  • Making zabaione
  • Spinach & Ricotta Gnocchi in Sage-Scented Butter
  • Tagliatelle with Amatriciana Sauce (Tomatoes, Bacon, & Garlic)
  • Cavatelli with Roasted Wild Mushrooms, Asparagus, & Parmigiano Sauce
  • Baby Greens in Balsamic Vinaigrette
  • Two-Nut & Chocolate Biscotti, Served with Espresso

If you love fresh pasta, don't miss this hands-on cooking class. This is your chance to learn to make three different (and very delicious) pastas ideal for winter feasting. We'll make Tuscan spinach and Ricotta gnocchi, affectionately known as "gnudi" (or "naked", because they are essentially the stuffing for ravioli without the enveloping skin), served in sage butter; ethereal egg tagliatelle in a sauce featuring bacon, garlic, and tomatoes; and rustic cavatelli from Puglia, tossed with a fragrant mushroom and Parmigiano sauce. You'll not only learn to make, roll out, and shape the dough for these three very different pastas, you'll participate in preparing the sauce for each so you can recreate these three delectable first courses at home for family and friends. After the cooking is done, we'll sit for a pasta-lover's feast, accompanied by fabulous wines and a refreshing green salad to cleanse the palate. And since no meal is really complete without dessert, we'll indulge in homemade biscotti and some freshly brewed espresso. Don't wait too long to sign up for this class; like all our pasta classes, it's sure to sell out!

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$110 pp | Fresh Pasta Workshop: Winter Favorites | Saturday December 14, 12PM to 3PM

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Techniques Learned:

  • Infusing sage butter
  • Making amatriciana sauce
  • Handling spinach gnocchi
  • Kneading pasta dough
  • Rolling out fresh pasta
  • Working with semolina flour dough
  • Cutting tagliatelle
  • Shaping cavatelli
  • Pizza Rustica (Savory Focaccia Stuffed with Prosciutto, Salami, & Cheese)
  • Potato & Spinach Gnocchi in Gorgonzola Cream
  • Perfect Filet Mignon in Red Wine Glaze
  • Caramelized Cauliflower
  • The Ultimate Tiramisu

This menu has it all: an intensely flavorful layered focaccia, light-as-air fresh pasta, elegant filet mignon, succulent vegetables, and a dessert as beautiful to look at as it is delicious to eat. We'll begin by making an egg-and-oil-enriched yeast dough for a classic pizza rustica; this may be an Easter favorite in many Italian households, but it is a splendid first course (or even finger food) for the holidays. Next up, we'll combine potatoes and spinach to make delicate gnocchi that marry beautifully with a creamy Gorgozola cheese sauce. Roasted filet mignon in a deep, luscious red wine sauce is the main course for this winter feast; a side of slow-roasted cauliflower completes the plate perfectly. And for dessert, we'll make our classic tiramisu, a crowd pleaser that can be made ahead and will have guests coming back for seconds.

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$110 | Italian Holiday Favorites | Friday December 20, 6PM to 9PM

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Techniques learned:

  • Working with yeast
  • Making enriched focaccia dough
  • Layering ingredients for pizza rustica
  • Making potato and spinach gnocchi
  • Making a Gorgonzola cream sauce
  • Roasting filet mignon
  • Making a red wine reduction
  • Caramelizing vegetables
  • Making light, airy tiramisu
  • Working with Mascarpone

Hands-On Workshop:

  • Delicate Ricotta Cookies with Lemon Glaze
  • Dark Chocolate Biscotti with Hazelnuts & Orange Zest
  • Fig & Walnut Biscotti
  • Pecan-Jam Heart Cookies
  • White Wine-Scented Anise Taralli
  • Bocconotti Stuffed with Marsala-Soaked Figs & Nuts

Lunch menu:

  • Orecchiette with Roasted Vegetables
  • Mixed Greens in Balsamic Vinaigrette
  • Cookies, Cookies, & More Cookies
  • Espresso

I have such a good time baking, and I love sharing my creations with friends and family. This once-a-year Italian baking workshop is my way of inviting into my kitchen for a fun-filled afternoon of holiday baking, during which you'll not only learn to bake six very different, and very delectable, sweets... you'll get to taste them all, and bring some home for your loved ones to enjoy. We'll bake buttery morsels from Sicily, stuffed with dried figs and nuts plumped in Marsala wine; anise-kissed white wine taralli, shaped like tiny pretzels, so good dunked in sweet wine; addictively crisp hazelnut biscotti from Piedmont; jam-filled pecan cookies that melt in the mouth; Calabria's famous fig biscotti, laced with cinnamon and orange zest; and delicate Ricotta cookies glazed with a lemony icing. After the baking is done, we'll enjoy a simple but fortifying lunch featuring pasta and a refreshing green salad. And best of all, you can bring home a happy little package of cookies to enjoy later...

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$110 pp | Holiday Baking Workshop: Sweets for The Holidays | Saturday December 21, 12PM to 3PM

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Techniques Learned:

  • Making Ricotta cookies
  • Making nut biscotti
  • Handling delicate butter doughs
  • Making olive oil cookies
  • Rolling & filling individual cookies
  • Making lemon icing

RUSTICO COOKING is located at 40 West 39th Street, Third floor, New York, NY 10018 - right between Fifth and Sixth Avenues, in the heart of Midtown Manhattan. When you get to the building, just press on buzzer # 3. Visits are by appointment only.

WHEN: Daytime lunch classes begin at 12 PM, (doors open at 11:45 AM) and Evening Dinner classes start at 6 PM (doors open at 5:45PM). Classes last 2.5 to 3 hours.

GETTING THERE: You can take the 4, 5, or 6 trains to Grand Central, or the F or V trains to Bryant Park-42nd Street. If you prefer the bus, take the M1, M2, M3, or M4 along Fifth and Madison Avenues, or the M6 and M7 along Sixth and Seventh Avenues. If you are coming by car, park at one of many parking lots in Midtown.

WHAT TO BRING: We supply all ingredients, tools, and, of course, recipes... Aprons are the only item NOT supplied. You can bring an apron if you like, or you can purchase a handsome embroidered apron for $20.

WHAT TO EXPECT: Class size averages 16 people. Before the class starts, finger foods and water will be available for the class participants. The instructor will give a brief introduction about the class, then participants will wash their hands and people with long hair will tie their hair back (we are extremely hygiene conscious since you will be eating the food that you are preparing!). Then everybody goes in the kitchen for the cooking portion (details on that below) which lasts about 90 minutes; At the end of the cooking, people are seated and the featured menu is served along with a taste of 2 to 3 wines.

COOKING CLASS FLOW: Classes are hands-on: participants will make everything on the menu, working together as a group. To ensure everyone learn the most important parts of a given menu, key techniques (such as making fresh pasta dough from scratch for instance) will be executed by class participants individually or in small teams of 2-3 people. Other parts of the menu may involve larger teams where individuals take turns in an activity; for instance, when making risotto in a class of 16 people, it would be impossible to have 16 risotto pans at the stove, so we would have 2 pans, and participants will take turns stirring. In order to allow class participants to spend more time focusing on the relevant techniques of a given class, washing, measuring and chopping of the majority of ingredients is done before students arrive. This way, class participants can spend a longer time mastering the trickier aspects of Italian cooking; we feel that people can more easily figure out how to measure ingredients and how to get from an onion to a chopped onion, compared to knowing the technique to make (for example) amazing gnocchi every single time - so we spend more time on these more challenging techniques.

WHAT TO WEAR: Flat shoes and comfortable clothing are required for your safety and comfort. Please avoid high heels and loose sleeves.

ONLINE PAYMENT: The easiest way to reserve a class is to pay online using the "Add to cart" buttons (quick, easy, & secure). Within 24 hrs you will get a reservation confirmation via email; we will ask for a phone number - Please note that the telephone numbers are not used for solicitation or marketing, they are only for reaching clients in the unlikely event that a class that they have signed up for needs to be rescheduled.

PAYMENT BY PHONE: You can also call 917-602-1519 and we will take a reservation. We accept VISA, MasterCard and Discover.

REDEEMING A GIFT CERTIFICATE: The easiest way is to use our online form under each class description; just fill up the required information and we will sign you up for the class of your choice unless it is sold out! You can also email us indicating the class(es) that you want to join, and the name of the person that gave you the certificate(s). We will then email you back with a reservation confirmation. You can also call 917-602-1519 in order to redeem your gift certificates.

PAYMENT BY CHECK: You can also send a check payable to RUSTICO COOKING LLC to: RUSTICO COOKING, 40 West 39th Street, 3rd floor, New York, NY, 10018. Please include a note with your name, telephone number, email address, and date of the class with your check. If you have made a check payment, please call 917-602-1519 to confirm your reservation 3 days before class.

To sign up or for further information, call 917-602-1519.

To purchase a gift certificate package, click here or call 917-602-1519.

CANCELLATION POLICY: No refunds issued, only credit. For regularly priced cooking classes: minimum 7-day advance notice. For cooking classes priced at more than $110 per person: 14-day advance notice. For groups of 4 or more: 21-day advance notice.

WINTER WEATHER CONDITIONS: The same cancellation policy applies during November through April, when snowfall and other inclement weather conditions are a possibility. We are just three blocks south of the Broadway Theater district. If Broadway shows are on, classes at Rustico Cooking are on. If you live outside of NYC and are concerned about winter weather conditions hindering your transportation to the city, we suggest selecting a Spring, Summer or Fall cooking class, as we will not be able to give you credit towards a future class with less advance notice than stated above